Roti Jala (Net Crepe) ‘网煎饼’ | Vegan, Easy, Tasty

This vegan Roti Jala (net crepe) recipe is made with a secret egg substitute that I love to use to achieve a fluffy texture. It goes really well with a simple Chickpeas Potato Curry or served as-is.

What is Roti Jala

Roti Jala is a Malay word with a direct translation to ‘Roti = Bread Jala = Net’ and is often served at festivals or celebrations such as Hari Raya or at weddings. This beautiful yellow lacy crepe is usually vegetarian and made from a mixture of flour, eggs, coconut milk, water, and a hint of turmeric.

Roti Jala also has a fluffy texture similar to a pancake which goes well with curries or rendang. Since the common recipe has eggs in it, I used chickpea water or aquafaba in my recipe to create a similar consistency for the batter and it turned out amazing. Let’s try to make some beautiful lacey thin crepes today with some simple steps below.

How to make Roti Jala (Malaysian Net Crepe)

Step 1: Mix the dry ingredients together in a mixing bowl

Step 2: Mix the wet ingredients in another bowl. Then combine both ingredients together and stir until no lumps appear. The mixture should be smooth and slightly thick.

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Step 3: Pour the mixture into a 3-hole squeeze bottle. I got my bottle from Daiso but you can also use a reusable water bottle and poke 3 holes into the cap.

Step 4: Preheat a non-stick pan, then turn heat to low-medium. A non-stick pan is highly recommended.

Step 5: Squeeze the batter in a circular motion into the pan, like making a doily. You can adjust the size of the roti according to your preference. I used a 12-inch pan and made mine into about 10-inches around.

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Step 6: Cook roti for about 2 – 3 minutes or until you are able to lift it up easily.

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Step 7: Place a roti on a cleaned surface and fold into desired shapes. Some common shapes include a triangle or a roll.

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Key Ingredients:

• Flour – I used regular all-purpose (plain) flour in this recipe. For gluten-free option, a regular gluten-free flour blend will work as well.
• Coconut milk – canned coconut milk works the best, I used brands that have more than 60% coconut extract and above.
• Turmeric Powder – this amazing powder gives roti the wonderful vibrant color
• Chickpea water (Aquafaba) – is the brine from canned chickpeas and is one of the ingredients that I love to use in recipes that call for egg. It has a slightly thick texture which blends so well with the other Roti ingredients. I normally save my chickpea water in a jar and refrigerate it; it’s good for up to a week. Or in this case, make this delicious Chickpeas Potato Curry to serve your Roti with so you can use the aquafaba at the same time.

Cooking Tips

• 3-hole squeeze bottle – this is the gadget that makes Roti Jala fun! If this is not available, another option is to use a recycled bottle and poke 3 holes into the cap, which works just as great
• Preheat a non-stick pan and then lower the heat before adding in the batter. Cook the roti for 2- 3 minutes or until the bottom layer starts to crisp up. It should be lifted fairly easily with a spatula.
• Use a large pan so you can swirl the batter into more circles which will create a beautiful lacey design.
• Fold into the desired shapes while the roti is still warm.

I hope you love this Roti Jala (Malaysian Net Crepe)

• Made with simple ingredients
• A fun recipe for family and friends to make together
• No oil needed (a good non-stick pan is highly recommended)
• Aromatic
• and TASTY!

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Feel free to pin the below picture on your Pinterest Board for easy reference.